Seed bread is such a full flavored, hearty, high protein bread with no dairy, carbs, nuts, sugars or grains. I love it toasted with olive oil and salt, then avocado or raw tahini on top! It’s even a winner for kids’ breakfast with hot tea on a cool morning, yummy….or when you’ve been on an anti-fungal diet for months and you’ve just had too much salad for too long and need something a little more grounding. Here’s my recipe:
Seed Bread (grain and nut free)
- 1 3/4 cup sunflower seed meal or almond flour
- 6 tbsp sunflower seeds
- 6 tbsp pumpkin seeds
- 4 tbsp chia seeds
- 3 tbsp flax seeds
- 2 tbsp coconut flour
- 1 1/2 tsp baking soda
- 3 eggs (for egg-less version, add 3 more tsp of flax seeds into your seed flour mix and 3 more tsp of water)
- 3/4 cup seed or coconut milk
- 1/4 cup olive or avocado oil
- 1/2 tsp vanilla stevia or sweetener of choice
- 1 tbsp cider vinegar
- 1/2 teaspoon salt
Preheat the oven to 325°F
- Mix the pumpkin, sunflower, flax, and chia seeds in a bowl; set aside 3 tablespoons.
- Grind the remaining seeds in a blender or Vitamix, about one cup at a time until flour-like. Don’t over blend or it will start to turn into nut butter.
- Add coconut flour, baking soda and seed meal into a mixing bowl and stir well.
- Add the eggs, seed milk, olive oil, stevia, vinegar and salt in separate bowl until well combined and then add to dry ingredients.
- Allow the batter to rest for about 5 minutes to ensure the moisture is absorbed by the coconut flour.
- Line an 8” x 4” loaf pan with parchment paper or coat well with olive oil.
- Pour the mixture into the pan and smooth it out with a spatula, then sprinkle with the reserved mixed seeds.
- Bake for 55 – 60 minutes, or until the bread is slightly brown along the edges and a metal skewer or knife inserted in the center comes out clean. You can bake it longer if you like a more crisp version. Sometimes this bread has a green tint to it which is totally normal.